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Export 11 ingredients for grocery delivery
Step 1
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.
Step 2
In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pot and set aside.
Step 3
Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant.
Step 4
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Step 5
Add in 1/2 cup of the warmed vegetable stock and the fresh thyme and sage, and stir the risotto until completely absorbed, then add in another 1/2 cup and repeat. Continue to add in the stock 1/2 cup at a time until it's all absorbed and the rice is fully cooked.
Step 6
Stir in the Parmesan. Then taste and add salt and pepper if needed.
Step 7
Top with the crispy shiitakes and enjoy!
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